Cut liver into ^ inch slices, cover with boil-
ing water, let it stand 5 or 6 minutes, drain
and wipe dry. Sprinkle with salt and pepper
and broil in a well greased broiler 5 minutes.
Put it on a hot platter and spread with bits
of butter✪ Broiled Liver. Serve very hot.
10. — Vegetable Curry.
Pour yi a pt. of boiling water mixed with
I tablespoonful of curry powder into 2 table-
spoonfuls butter in which a large onion has
been fried and add salt and lemon juice✪ Vegetable Curry.
48
ApriL
After cooking this for 5 minutes, add i pt. of
green peas, i turnip, 3 carrots, and 3 pota-
toes, all having been cooked previously. Let
them remain in the curry for 10 minutes and
serve all together. — From ** Table Talk,'*
Philadelphia.
II. — Broiled Fresh Mackerel.
Split a mackerel through the back, remove
the spine, score it slightly, and rub with a
tablespoonful of olive oil ; season with salt
and pepper✪ Broiled Fresh Mackerel and broil on a brisk fire for 10
minutes on the split side and i minute on the
other. Lay it on a hot dish, spread butter
over it and fine chopped parsley.
12. — Beef Omelet.
Chop I lb. of raw beef very fine ; roll three
crackers to a dust and mix with them ]4 a
teaspoonful of baking powder. Add^ 2 well
beaten eggs and mix all together thoroughly
with a seasoning of salt, pepper and powdered
herbs ; put a lump of butter in a baking dish✪ Beef Omelet,
let it melt and then put in the mixture ; let it
bake yi an hour. Turn out on a very hot
platter, fold over as you would an omelet and
pour any kind of a meat sauce around it.
49
ApriU
13. — Stuffed Eggs.
Cut 6 hard-boiled eggs in two, take out
the yolks. Mash the yolks and mix with
them ^ their amount of finely chopped ham
or bacon. Moisten with enough cream and
a little butter✪ Stuffed Eggs to make soft enough to mold
into round balls. Put i in each ^ of white,
arrange them on a hot platter and pour a
cream sauce around them.
14. — Minced Lamb.
Fry 2 finely chopped onions in 2 ounces of
butter for 5 minutes, add 2 tablespoonfuls of
flour ; mix well. Moisten with i pint of stock,
stir until it comes to a boil. Then add to it
2 lbs. of chopped cold lamb✪ Minced Lamb. Cook this 15
or 20 minutes and serve with chopped pars-
ley over it.
15. — Clams Stewed With Cream.
Chop 25 small clams and season with pep-
per and salt. Put into a stewpan butter the
size of an egg, and when it bubbles, sprinkle
in a teaspoonful of flour, which cook a few
minutes ; stir gradually into it the clam liquor,
then the clams> which stew about 2 or 3 min-
utes ; then add a cupful of boiling cream and
serve immediately.
50
ApriL
1 6. — Broiled Turkey Legs.
Make deep incisions in the turkey legs and
fill them with French or German mustard.
Broil over a clear fire ; if very large, put them
in the oven for 20 minutes✪ Broiled Turkey Legs, before you broil
them, basting with a few spoonfuls of stock.
17. — Chicken and Egg Scallop.
Put I pint of finely chopped chicken in a
saucepan, a piece of butter and ]4 a cup of
cream, salt and pepper✪ Chicken and Egg Scallop to taste ; let it boil up
once, then simmer for a few minutes. Turn
out on a hot platter. Cut hard-boiled eggs
in slices and arrange in a circle around the
meat.
18.— Cod Steaks Fried.
Wipe the steaks off, carefully season with
salt and pepper and dip in corn meal ] fry in
hot salt pork fat✪ Cod Steaks Fried.
19. — Greek Hash.
Put alternate layers of finely chopped veal,
stewed tomato and broiled spaghetti in a
baking dish, having the top layer veal.
Cover with bits of butter and crumbs. If
very dry add ]/i a cup of stock✪ Greek Hash. Bake in the
oven for 20 minutes.
51
Apttl*
20. — Stuffed Peppers. ✪ Stuffed Peppers
Page 14 · 12 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Cut liver into ^ inch slices, cover with boil-
ing water, let it stand 5 or 6 minutes, drain
and wipe dry. Sprinkle with salt and pepper
and broil in a well greased broiler 5 minutes.
Put it on a hot platter and spread with bits
of butter. Serve very hot.
10. — Vegetable Curry.
Pour yi a pt. of boiling water mixed with
I tablespoonful of curry powder into 2 table-
spoonfuls butter in which a large onion has
been fried and add salt and lemon juice.
48
ApriL
After cooking this for 5 minutes, add i pt. of
green peas, i turnip, 3 carrots, and 3 pota-
toes, all having been cooked previously. Let
them remain in the curry for 10 minutes and
serve all together. — From ** Table Talk,'*
Philadelphia.
II. — Broiled Fresh Mackerel.
Split a mackerel through the back, remove
the spine, score it slightly, and rub with a
tablespoonful of olive oil ; season with salt
and pepper and broil on a brisk fire for 10
minutes on the split side and i minute on the
other. Lay it on a hot dish, spread butter
over it and fine chopped parsley.
12. — Beef Omelet.
Chop I lb. of raw beef very fine ; roll three
crackers to a dust and mix with them ]4 a
teaspoonful of baking powder. Add^ 2 well
beaten eggs and mix all together thoroughly
with a seasoning of salt, pepper and powdered
herbs ; put a lump of butter in a baking dish,
let it melt and then put in the mixture ; let it
bake yi an hour. Turn out on a very hot
platter, fold over as you would an omelet and
pour any kind of a meat sauce around it.
49
ApriU
13. — Stuffed Eggs.
Cut 6 hard-boiled eggs in two, take out
the yolks. Mash the yolks and mix with
them ^ their amount of finely chopped ham
or bacon. Moisten with enough cream and
a little butter to make soft enough to mold
into round balls. Put i in each ^ of white,
arrange them on a hot platter and pour a
cream sauce around them.
14. — Minced Lamb.
Fry 2 finely chopped onions in 2 ounces of
butter for 5 minutes, add 2 tablespoonfuls of
flour ; mix well. Moisten with i pint of stock,
stir until it comes to a boil. Then add to it
2 lbs. of chopped cold lamb. Cook this 15
or 20 minutes and serve with chopped pars-
ley over it.
15. — Clams Stewed With Cream.
Chop 25 small clams and season with pep-
per and salt. Put into a stewpan butter the
size of an egg, and when it bubbles, sprinkle
in a teaspoonful of flour, which cook a few
minutes ; stir gradually into it the clam liquor,
then the clams> which stew about 2 or 3 min-
utes ; then add a cupful of boiling cream and
serve immediately.
50
ApriL
1 6. — Broiled Turkey Legs.
Make deep incisions in the turkey legs and
fill them with French or German mustard.
Broil over a clear fire ; if very large, put them
in the oven for 20 minutes, before you broil
them, basting with a few spoonfuls of stock.
17. — Chicken and Egg Scallop.
Put I pint of finely chopped chicken in a
saucepan, a piece of butter and ]4 a cup of
cream, salt and pepper to taste ; let it boil up
once, then simmer for a few minutes. Turn
out on a hot platter. Cut hard-boiled eggs
in slices and arrange in a circle around the
meat.
18.— Cod Steaks Fried.
Wipe the steaks off, carefully season with
salt and pepper and dip in corn meal ] fry in
hot salt pork fat.
19. — Greek Hash.
Put alternate layers of finely chopped veal,
stewed tomato and broiled spaghetti in a
baking dish, having the top layer veal.
Cover with bits of butter and crumbs. If
very dry add ]/i a cup of stock. Bake in the
oven for 20 minutes.
51
Apttl*
20. — Stuffed Peppers.